My Halal Kitchen | Inspiration for Wholesome Living » Sandwicheshttp://myhalalkitchen.com
with Yvonne MaffeiSat, 28 Feb 2015 04:19:09 +0000en-UShourly1http://wordpress.org/?v=4.1.1Flatbread Triangles with Cheese and Fresh Veggieshttp://myhalalkitchen.com/flatbread-triangles-cheese-fresh-veggies/
http://myhalalkitchen.com/flatbread-triangles-cheese-fresh-veggies/#commentsSat, 27 Sep 2014 17:03:50 +0000http://myhalalkitchen.com/?p=18353I’m working with IFANCA (Islamic Food and Nutrition Council) on their upcoming Halal and Healthy workshops around the Chicagoland area where I’ll be conducting food demos on four different recipes, all super simple and all using halal-certified products. These flatbread triangles, great kid-friendly snack, is just one of four I’ll be making and our audience ...

]]>I’m working with IFANCA (Islamic Food and Nutrition Council) on their upcoming Halal and Healthy workshops around the Chicagoland area where I’ll be conducting food demos on four different recipes, all super simple and all using halal-certified products.

These flatbread triangles, great kid-friendly snack, is just one of four I’ll be making and our audience tasting at each workshop.

If you can’t be at any particular workshop, you can still enjoy the flavors, the simplicity of the process and see which halal-certified products can be used to make it.

For more information about the locations, dates and times of the workshops, please visit the IFANCA Facebook or Twitter pages. Of course I’ll be sharing on the My Halal Kitchen Facebook and Twitter pages, too. We’d love to see you in person!

Use a pair of kitchen scissors or shears to cut each piece of flatbread into eight even triangles.

Arrange a serving platter with all of the bread pieces then place a small piece of baby lettuce or arugula on top. Add one square slice of cheese on top and then add a sliced tomato or cucumber. Keep in place with a toothpick, if necessary.

]]>http://myhalalkitchen.com/flatbread-triangles-cheese-fresh-veggies/feed/1Two-Minute Quesadillashttp://myhalalkitchen.com/two-minute-quesadillas/
http://myhalalkitchen.com/two-minute-quesadillas/#commentsSat, 28 Jun 2014 06:05:24 +0000http://myhalalkitchen.com/?p=17102No time for suhoor, but you need something hot in your tummy? These super-quick quesadillas are so easy to make- you may want to take out the hot sauce and fire-roasted chiles (peppers) if your stomach can’t handle the spice in the wee hours of the morning, though. *White cheddar cheese is produced by Cabot ...

]]>No time for suhoor, but you need something hot in your tummy? These super-quick quesadillas are so easy to make- you may want to take out the hot sauce and fire-roasted chiles (peppers) if your stomach can’t handle the spice in the wee hours of the morning, though.

*White cheddar cheese is produced by Cabot and certified-halal by IFANCA.

Two-minute quesidallas with white cheddar cheese, roasted green chiles and hot sauce. Use a non-stick pan if you prefer not to cook directly over the flame.

]]>http://myhalalkitchen.com/two-minute-quesadillas/feed/1Chicken Pita Rolls with Hummus & Tabboulehhttp://myhalalkitchen.com/chicken-pita-rolls-hummus-tabbouleh/
http://myhalalkitchen.com/chicken-pita-rolls-hummus-tabbouleh/#commentsWed, 05 Mar 2014 23:54:54 +0000http://myhalalkitchen.com/?p=16361I had no idea what a hit these pita rolls would be. They seemed so easy to make and with such a familiar taste to them, I didn’t even think they would be very interesting to other people. When I instagrammed making these several months ago, so many people were intrigued and wanted the recipe. ...

]]>I had no idea what a hit these pita rolls would be. They seemed so easy to make and with such a familiar taste to them, I didn’t even think they would be very interesting to other people. When I instagrammed making these several months ago, so many people were intrigued and wanted the recipe. I totally understand why now- they’re so so easy to make and don’t take too many ingredients to put them together. For people who don’t like tabbouleh or hummus (if they exist), you don’t even really have to put them in the rolls, but they definitely taste better with the two, in my opinion.

Here’s how it goes:

Start with the best quality ingredients you can find, as with all recipes.

The same goes for olive oil and vinegar (i.e. date vinegar or apple cider vinegar). Don’t skimp on the good stuff if you can afford it. There truly is no replacement for real olive oil and the flavor you get with a dark vinegar like date vinegar is unique so if you choose to de-glaze this dish with another type of vinegar (i.e white), it will vary a bit.

You may have questions on the vinegar issue as it relates to halal, I know. So, please visit the vinegar page for what I understand and go by with regards to how I select it. I know

Get a good quality tabbouleh or make it yourself, of course! Here’s a link to my Tabbouleh recipe if you decide to spend a lot of time chopping. It’s quite therapeutic, really.

If you absolutely can’t find the boneless cubes, you can also just get their boneless skinless breast tenders and cut them up, which takes all about 2 minutes for a pound of meat.

Start with a large saute pan and add salt if you’re using a non-stick or a non-cast iron pan. This helps prevent the chicken from sticking to the pan during cooking, which often happens with skinless meats. Add just enough for the recipe to avoid over-salting.

You’re welcome.

Add the oil to pan now gently heat.

When the oil is hot (not burning), add the chicken, freshly ground pepper and any additional salt you think. Cook over medium high heat.

.

Let the chicken brown on one side then flip.

Flip again until they’re really nicely browned on all sides. You may need to stay right in front of the pan to do this, in order to avoid burning or pulling apart of any meat.

Now add the vinegar.

All at once. It will start to steam and evaporate just as soon as it hits the pan. Stay right in front of the pan to deglaze the oil and any scraps at the bottom of the pan with your spoon or spatula.

Keep doing this until all of the vinegar is ‘gone’- it’s really attaching itself to the meat.

It should look this beautiful by then, the deep dark color is due to the vinegar. Don’t worry if there’s a little oil left in the pan. That’s actually good because if you’re not eating this right away, you can store the chicken with this oil and re-heat in it so that it doesn’t dry out.

It’ll also give it a bit of a nice sheen.

This is not a greasy sandwich, but that extra oil is kind of nice if you want to add in the pita roll. We love it like that.

Those bite-size pieces are just wonderful, but you can always cut larger pieces if you prefer.

Now get out the hummus. This is a pre-made one, I know. That’s what makes it extra quick when you need things to be fast.

Take a heaping spoonful and spread it across the underside of one whole pita bread laid flat on a plate.

Now do one more heaping spoonful. It makes the sandwich more moist.

Next is the tabbouleh. Another ready-made version. I said I needed it done fast. But truth be told, I have at times made one thing homemade and store-bought the other. Whatever works for you.

Spread the tabbouleh on top of the hummus.

Then, add as much chicken as you’ll like per sandwich. I like to divide the final mixture of chicken into fours so that I know I’ll have four evenly-made sandwiches.

Wanna roll? Or eat it open face? Well, you could do either one, really.

Let’s say we roll this time. Take one side of the bread and fold it completely over the ingredients lengthwise.

And, roll again.

Cut them in half, if you like, or just because you want to take photos. Everyone’s doing that these days….

I think we may find one day that there are more pictures of sandwiches and said pita rolls than there are of children in our families.

Crescent Foods is giving one random winner a free t-shirt and coupon for FREE Crescent Foods products. Just enter a comment relevant to the following question.

What dish would you like to make with Crescent’s new boneless skinless breast cubes? Giveaway ends on Monday, March 10, 2014 at 12:01 am.

Be sure to follow Crescent Foods on Facebook to learn more about their main focus this month, Clean Eating. It’s a great topic and one they make easy to do with their guaranteed halal and antibiotic free poultry products. Be sure to support their efforts.

In a large sauté pan, gently heat the oil over low-medium flame then add the salt. Add the chicken and cook for about five minutes over medium heat without turning it. Once browned on the bottom, gently turn each piece.

Cook for an additional five minutes, or until the chicken is thoroughly browned. Next, add the vinegar. Let the vinegar bubble a bit then evaporate slightly. De-glaze the pan with a spatula. Toss the meat around so that every piece is touched by the vinegar.

Turn off heat and let the chicken rest and cool slightly before preparing the pita rolls. Once cooled, divide it into four equal parts to make the pita rolls.

*At this point, you can save the cooked chicken to be added to the pita rolls later- just let cool then chill in the refrigerator. If making ahead of time for the next morning’s lunch, proceed to finish making the rolls. As long as they’re tightly wrapped and the tabbouleh is not very juicy, the pita roll should stay nice and firm in the refrigerator for the next day’s lunchbox.*

To make the pita rolls, place one piece of bread on a plate with the ‘wrong side’ facing upwards. Spread two heaping tablespoons full of hummus down the middle. Next, do the same with the tabbouleh directly on top. Add 1/4 of the divided chicken to one pita directly on top of the tabbouleh.

Roll one edge of the pita bread completely over the ingredients then fold in with your hands slightly to keep the contents firmly inside. Roll one more time and secure it closed. Cut in half, if desired. Wrap in parchment paper or foil for your lunchbox.

]]>http://myhalalkitchen.com/chicken-pita-rolls-hummus-tabbouleh/feed/31Fig, Apple and Cheese Panini & Salad with Creamy Date Vinaigrettehttp://myhalalkitchen.com/fig-apple-panini-with-melted-cheese-a-side-salad-with-creamy-date-vinaigrette/
http://myhalalkitchen.com/fig-apple-panini-with-melted-cheese-a-side-salad-with-creamy-date-vinaigrette/#commentsWed, 09 Oct 2013 07:50:31 +0000http://myhalalkitchen.com/?p=15503By now, you might know that Fall is my absolute favorite season- for everything, but mostly for three very specific things: to wear comfy sweaters and jeans, to take walks or drives to admire the changing Autumn leaves and to visit farmers markets for the gorgeous late harvest produce. I’m not a fan of the ...

]]>By now, you might know that Fall is my absolute favorite season- for everything, but mostly for three very specific things: to wear comfy sweaters and jeans, to take walks or drives to admire the changing Autumn leaves and to visit farmers markets for the gorgeous late harvest produce.

I’m not a fan of the heat or humidity, which is kind of a surprise to myself, quite honestly. As a kid I used to daydream, a lot, about living in a tropical paradise. My mom thought I might one day become an architect because all I was ever interested in doing was to draw and color scenes with palm trees, mountains in the background and of course the ocean; I think my dad just thought it meant I would move to Florida or California one day.

Neither happened, obviously, although I did live in California for a short time, but nothing permanent there so far.

I guess I have a new appreciation for the changing seasons, but especially the Fall. I have wonderful memories of my college experience at Ohio University where every Fall was so absolutely beautiful there and in my heart and soul it was a place that offered so many new beginnings. Most people look at Spring as a time for new beginnings but for me, it’s always been the Fall. The hot and unbearable summer is over and it’s time to retreat indoors to focus and concentrate on getting things done- whether it’s studies, work or planning for that deeply rewarding winter season where I can regroup. I know many people wouldn’t agree with that, but for me it works and it’s something I look forward to wholeheartedly.

And right now, amid the chaos of my house renovation which is slowly turning over a new leaf and we can see the light at the end of the tunnel, that’s exactly what’s happening.

I’ve even been able to cook a little more, as I find my groove within the kitchen challenges I have, and realized that something as simple as hot sandwiches and salads are slowly starting to make this house feel like a home. They also add some very recognizable food aromas- mixed in with the smell of a little fresh paint, of course.

Figs are one of those late Fall fruits that we commonly find all over Chicago supermarkets. I like to make so many things from them and of them- stuffing them with cheese, making jam, adding them to salads and even on sandwiches. In fact, a friend of mine recently visited and told me about a sandwich she had at Jamba Juice which had figs with cheese in it, something I normally make in the Fall but had never blogged about it before.

Well, now’s a good time. She got me craving it and I realized I need to share it, especially since I am also participating in the Plated + Oxo Very Vegetarian Recipe Challenge.

Here goes…

Start out with the following simple ingredients to make the sandwich, or panini: sourdough bread, Havarti cheese, Swiss cheese, butter, figs, apples and salad greens.

You can use purple or green figs, or even fig jam if you have it or want to make it.

And apples- Macintosh, red, Honeycrisp- whatever you like. You can even use pears instead, since they have a comparable texture and sweetness.

First, butter the first slice of bread (on the inside).

Add the cheese- I like to do one slice of Havarti…

and a slice of Swiss.

Next, slice up the apples- the handheld mandoline by Oxo is absolutely perfect for this because it has a few levels of thinness you adjust right on the tool, and even lock it so that no one will get hurt when it’s not in use.

There’s even a food gripper to help you hold the fruit or vegetable down.

I didn’t really think I would need it, but it helped to push the fruit down and protect my hand from getting a little too close to the stainless steel blade.

Place the apple sliced on top of the cheese.

;ajklf

Next, slice up the figs, about two or three per sandwich.

Lay the sliced figs on top of the sliced apples.

Pile it on, if you like it like that.

Add salt to the figs.

Add pepper to the figs.

Now work on the second slice of bread that’ll go on top.

A little more cheese?

Salad greens.

Close it up.

Add some butter on top, spread it around. It’ll help the bread brown nicely once its in the pan.

Next, add it to a lightly buttered pan (no oil), buttered side down.

Now let it cook for a few minutes- without moving it around.

Make your second sandwich, you want, and add it to the pan as well.

Butter the tops, because soon you will flip them.

Keep the head on medium-high.

If it’s too low, they’ll turn out soggy.

See the glistening butter? It’s really not a lot, you don’t want a greasy sandwich, but a buttery one.

Flip it over and you should see the beautiful browning on one side

and try to achieve the same on the other.

Remove from heat, and if you want to get really cheesy, add a slice more of cheese on top while the bread is still hot. That’ll make it a bit like a croque monsieur.

Nice.

If you’re hesitant about eating fruit and cheese, just trust me on this one. It’s delish.

Now let’s make a salad and a dressing.
For the salad and salad dressing, you don’t need much and many of the ingredients are the same as in the sandwich.

Start with the figs..

and apples, which will be sliced just like in the sandwich and will be used for the salad topping.

You’ll also need a good whisk, like this 9″one by Oxo which has a nice firm rubber grip.

]]>http://myhalalkitchen.com/fig-apple-panini-with-melted-cheese-a-side-salad-with-creamy-date-vinaigrette/feed/0Superbowl Foodshttp://myhalalkitchen.com/superbowl-foods-2/
http://myhalalkitchen.com/superbowl-foods-2/#commentsFri, 04 Feb 2011 01:50:39 +0000http://www.myhalalkitchen.com/?p=6379I’m not the biggest football fan in the world. Actually, I really don’t understand the rules of the game. I know what a touchdown and a field goal is, but that’s about it. All the other things the players do to bring each other down is just one big question mark in my head. I’m ...

]]>I’m not the biggest football fan in the world. Actually, I really don’t understand the rules of the game. I know what a touchdown and a field goal is, but that’s about it. All the other things the players do to bring each other down is just one big question mark in my head. I’m ok with that- I prefer to just focus on the food, anyway. It’s a great way to spend three hours with family, mostly women in the kitchen picking at the party appetizers and catching up on while the men are engrossed in the rules of the game.

The above video has music. It was my first time creating such a video and I couldn’t figure out how to upload it without any music at all or how to import background that’s different from the template options available. If you’ve got any suggestions, please send them my way!

Enjoy these links to recips for your next Superbowl Party. Which one(s) are you planning to make?

]]>Everyone has some sort of comfort food. Some people love cakes for soothing comfort; others love chicken noodle soup or a hearty chili. For me, it’s always a sandwich (aka torta, in Spanish): thick bread, a bit of mayo and mustard, and always some sort of cheese- extra cheese.

Recently, I spent over a month in Cleveland with my family. After a few days there, I ventured out to do a bit of shopping to gather up some staples, realizing that a winter snowstorm was on its way. My mom and I mapped out our rounds: first, the Puerto Rican store, La Borincana, for our Latin foods. Next, we hit up some of our favorite Middle Eastern grocers for their fresh, uniquely thick pita breads (Assad’s Bakery) and wonderfully fresh feta cheese (Al Madina Imports).

Homemade Mayonnaise

Makes 1 cup

Special Equipment

2 stainless steel bowls

saucepan (smaller than the bowls)

wire whisk

Ingredients

Bowl 1

2 eggs

1/4 cup white balsamic vinegar

3 tablespoons water

Bowl 2

1 teaspoon ground mustard seeds

1/2 teaspoon sea salt

1/8 teaspoon ground black pepper

1 teaspoon brown sugar

Bowl 3

1/8 cup extra virgin olive oil

Directions

Bring a small saucepan to a boil.

In a small stainless steeel bowl, place the eggs, vinegar and water.

In a separate bowl, add ground mustard , salt, pepper and sugar.

Place bowl of egg mixture (from Bowl 1) over heat and whisk immediately. Whisk voracioulsy until mixture just begins to thicken. Remove from heat immediately.

Add ground seeds mixture (from Bowl 2) and whisk rapidly.

Pour the oil slowly into the combined mixture while whisking at the same time. Serve immediately or refrigerate if using at a later time. Will keep fresh in the refrigerator for approximately one week.

]]>http://myhalalkitchen.com/my-big-fat-feta-sandwich-with-homemade-mayonnaise/feed/9A Recipe for Spring: Asparagus Burgershttp://myhalalkitchen.com/a-recipe-for-spring-asparagus-burgers/
http://myhalalkitchen.com/a-recipe-for-spring-asparagus-burgers/#commentsFri, 23 Apr 2010 02:04:09 +0000http://www.myhalalkitchen.com/?p=3509Sunday we took a trip out to the Chicago Botanic Gardens, just to capture the budding spring flowers on trees and, of course, the beautiful, colorful tulips. We also saw asparagus, which reminded me of my mom’s recipe for asparagus burgers, which is one of my favorite dishes. Here’s the beautiful purple asparagus plant I spotted ...

]]>Sunday we took a trip out to the Chicago Botanic Gardens, just to capture the budding spring flowers on trees and, of course, the beautiful, colorful tulips. We also saw asparagus, which reminded me of my mom’s recipe for asparagus burgers, which is one of my favorite dishes.

Here’s the beautiful purple asparagus plant I spotted on our last leg of hiking at the gardens. These aren’t the type I use in my asparagus burger recipe, though. In fact, I already had plucked my own bunch of green asparagus from the grocery store the day earlier, just to make the burgers.

Purple Asparagus Plant at the Chicago Botanic Garden

Use a deep and wide pan to boil the asparagus if you don’t have a pot especially for these long veggies

Beautiful Asparagues Tips with a Hint of Purple

The above photos are to show how I cook the asparagus in a large, deep pan. I cut off the woody stems and then boil for 20 minutes, or until you can pierce the thickest part with a sharp knife.

Boiled Asparagus in Blender

Add cheese, bread crumbs, salt and pepper to the boiled asparagus

The directions below don’t instruct you to place the boiled, soft asparagus into either a food processor or a very hefty blender, such as this one, but you can. The result will be much more, well, green. You would combine all of the additional ingredients such as bread crumbs and cheese just as you would do by hand, per the instructions below. I actually prefer the resulting texture when they’re done by hand.

Make a whole bunch of burgers with your hands

The uncooked burgers smelled so good when I got up close to take these photos. I did it so you could see the texture of the burgers.

They are lightly fried until golden, about 3-4 minuts on each side. Remember, the asparagus is already cooked. Drain on paper towels.

I don’t really think these ‘burgers’ even need bread, but of course they do make a great sandwich. One friend even told me they would be great to ‘trick’ her kids into eating veggies because they will think it’s actually a burger. I think the trick could even work on husbands, too. They won’t be mad after taking a bite…insha’allah.

Asparagus Veggie Burgers

I grew up with these veggie burgers made confidently by mother, who often interchanged the asparagus with eggplant, depending upon the season. I’m still not exactly sure how she ever came up with the recipe, except that the breadcrumb base is the same one we also use for meatballs. There was no question in her mind whether or not we would eat them up.

Serves 4-6

Ingredients

8 cloves garlic

12 oz. fresh asparagus

1 tablespoon dry basil

1 tablespoon dry parsley

1/8 teaspoon salt

1/8 teaspoon black pepper

1/3 cup freshly grated Parmesan cheese

1/3 cup freshly grated Pecorino Romano cheese

1 cup bread crumbs (unseasoned)

1 large egg

2-3 tablespoons lightly flavored oil (olive oil or grape seed oil)

Directions

Roughly chop and dice the garlic. Remove the woody stems off of the base of the asparagus. Chop the rest of the asparagus into ½ in. pieces.

In large stockpot or deep dish, boil the cut asparagus in enough water to cover, about 12-15 minutes.

Meanwhile, combine the garlic and all the seasonings and cheese in a large mixing bowl.

When the asparagus is done, drain it and allow to cool. Once cooled, add it to the mixing bowl and then add the egg.

Using your hands, mix and squeeze the asparagus into the eggs, bread crumbs and other ingredients. Shape into patties.

In a large sauté pan, heat the oil. Once it is hot, add the patties but do not crowd the pan. If you don’t have enough space, do the frying in two batches.

Fry on each side for about 3-4 minutes or until very brown on each side. Do not turn more than once on each side.

]]>http://myhalalkitchen.com/a-recipe-for-spring-asparagus-burgers/feed/14Swedish Crab Canapeshttp://myhalalkitchen.com/swedish-crab-canapes/
http://myhalalkitchen.com/swedish-crab-canapes/#commentsMon, 04 Jan 2010 05:15:40 +0000http://www.myhalalkitchen.com/?p=2284Ok, I know I’m really pushing this whole Scandinavian food thing here. Most people weren’t really turned on to the Norwegian Veal Scallops in Cream Sauce. Why? I have no idea, because when you actually try them you’ll truly enjoy veal in a whole new way you’ve not probably tried before. Open minds and open ...

Why? I have no idea, because when you actually try them you’ll truly enjoy veal in a whole new way you’ve not probably tried before. Open minds and open taste buds are critical aspects of the food-pleasure marriage.

I’m not the only one who needs a reminder to try new things. Sometimes we just get too comfortable or too lazy to make something new and ‘exotic’ to us.

Enough said.

I’m definitely new to savoring as well as preparing all things Scandinavian, but I have tried some nice things at Ikea, like their open-faced shrimp sandwich–ok, I’m sure Swedes out there will bash me for saying that’s real Scandinavian cuisine, but other than a few Swedish pancakes made by my college roommate many moons ago, I really haven’t opened my tastebuds to such a wonderful and fresh array of flavor in a long time.

I’ve been yearning for something different. Different to me.

Which is why I thought you must also just give these Swedish Crab Canapés a try, especially if you’re too comfortable or too lazy to invite guests over for a light snack or appetizers. No one will know how easy it was, but insha’allah they’ll love that you went slightly out of your way to serve something a bit different.

(This very simple recipe was in last month’s issue of MB Muslima magazine as part of the Scandinavian Cuisine featured in My Halal Kitchen‘s monthly food contribution)

This is not only a wonderful party appetizer, but can also be a healthy snack. If you want an alternative to a tuna sandwich, spread the crab mixture onto large pieces of bread and make yourself a sandwich out of it.

In a large mixing bowl, combine the crab meat, juice, sea salt, dill and capers. Set aside.

In a small sauce pan, melt the butter. When it begins to froth, add the flour and stir with a wooden spoon until you’ve made a roux*, or paste. Keep stirring until you’ve removed all the lumps. Remove from heat.

In a small bowl, crack the egg yolk and add the heavy cream. Whisk both ingredients together then add this mixture to the roux you just made. Stir until smooth. You’ve just made a sauce.

Add the sauce to the crab meat mixture. Use a fork to separate the crab meat and blend into the sauce, then use a large spoon to finish mixing, until all ingredients are well combined. Taste for seasoning at this point and add anything you feel is needed.

Dollop crab mixture onto crackers or toast for appetizers or spread mixture onto large pieces of bread for sandwiches.

*a roux is a blend of fat (in this case, butter) and flour done to create a thickener for sauces.

]]>http://myhalalkitchen.com/swedish-crab-canapes/feed/9Tuna Salad Mediterraneohttp://myhalalkitchen.com/tuna-salad-mediterraneo/
http://myhalalkitchen.com/tuna-salad-mediterraneo/#commentsSat, 02 May 2009 05:36:18 +0000http://www.myhalalkitchen.com/?p=1194I’ve grown up making tuna fish sandwiches all my life. In fact, it was probably the first kind I ever made for myself during my latch-key kid days of the late 80’s and early 90’s. I tried to get creative back then, but there was much to be desired gastronomically during that time. Believe me, ...

]]>I’ve grown up making tuna fish sandwiches all my life. In fact, it was probably the first kind I ever made for myself during my latch-key kid days of the late 80’s and early 90’s. I tried to get creative back then, but there was much to be desired gastronomically during that time.

Believe me, if I was allowed to use the stove at that time, I probably would have mixed the tuna with some of Nonna’s homemade Sicilian tomato sauce and made a somewhat flavorful sandwich. Instead, mayonnaise was the sandwich sauce of my youth.

Alhamdullilah, thankfully, much has changed since then. After years of travel and an absolute obsession with eating foods natural and as unprocessed as possible, I’ve taken my tuna to new levels with the incorporation of real Mediterranean flavors and whatever else is fresh and good for us.

The recipe below is one I made recently for a neighbor and friend I hadn’t seen in nearly two years. She recently called one morning and asked to come by for a visit that afternoon. I responded with excitement, “Of course!” and hung up- not realizing I’d love to present a healthy lunch but it would have to be done quickly and give a nice presentation, too.

This simple lunch was a snap to prepare and a success at the table. Try it yourself – I think you’ll love it.

Tuna Salad Mediterraneo

Makes approximately 4 healthy size sandwiches

Ingredients

2 cans tuna in olive oil or water

1 Tb. capers

1/8 cup marinated or fresh assorted olives

¼ cup marinated colored peppers, roughly chopped

1 Tb. chopped fresh cilantro

1 Tb. dry parsley

salt and pepper to taste

¼ cup extra virgin olive oil

1 Tb. homemade or a good quality (made with olive oil) mayonnaise

Preparation

Drain tuna and put in the bowl you plan to serve the salad.
2. Add all of the rest of the ingredients and taste. If you need to add more of anything, don’t be afraid- a little more will only extend the serving size.
3. Serve on your favorite bread, croissants or rolls and with a delicious sliced cheese such as provolone, mozzarella or Swiss. Even better when melted!

]]>http://myhalalkitchen.com/tuna-salad-mediterraneo/feed/9Tuna Burgers | Quick Lunch, Easy Dinnerhttp://myhalalkitchen.com/tuna-patties-for-a-quick-lunch-and-easy-dinner/
http://myhalalkitchen.com/tuna-patties-for-a-quick-lunch-and-easy-dinner/#commentsSun, 01 Feb 2009 03:37:40 +0000http://halalkitchen.wordpress.com/?p=494Tuna or salmon patties are a quick and healthy way to feed yourself and your family when you're short on time.

]]>I just love fish. But, fish is a precarious food. It has to be fresh or not served at all, in my opinion.

Although I’m not a fan of any canned food, I have to say that canned tuna and salmon really do save the day-and save you the guilt of feeling like you’re eating unhealthy. They should be canned when fresh, preserving that freshness, and when canned in olive oil you can get even more health benefits otherwise just purchase tuna or salmon in water.

The recipe below is not for your typical tuna fish sandwich; it’s for a Mediterranean style fish pattie whose preparation method is so similar to the way us Sicilians flatten, dip in egg, bread and pan-fry everything from eggplant and zucchini to chicken, veal, lean beef and fish. The only difference with this dish is that you really only need one mixing bowl to mix up all the ingredients that you would normally include in separate steps for the others I mentioned.

The best thing about this recipe is that it is so quick to make. I had a few friends over for lunch recently and actually asked one of them to make the patties so she could learn hands-on how it was done- and how quick and easy preparation was.

I served the lunch patties with an accompanying soup, salad, a cheese plate, roasted vegetables and pita bread. At dinner, I made them again for my husband as an accompaniment to his chicken & rice soup and a hefty ciabatta bread bun. Yumm!

Below is a recipe for four people (8 patties). Just imagine the wonderful varieties of your favorite breads you could serve it on.

Ingredients

2 small cans tuna or 1 8 oz. can of salmon

2 small eggs

approximately ½ cup unseasoned bread crumbs, preferably home made because many store-bought brands contain MSG)

1 tablespoon Parmesan cheese

dried parsley, to taste

salt, to taste

black pepper, to taste

2 tablespoon extra virgin olive oil, or more if needed

Preparation

Mix all ingredients well, except olive oil in a bowl.

Form flat, round patties, adding more bread crumbs if necessary to keep their shape. Do not add more eggs, as this will make the patties too difficult to form.

Heat the olive oil on medium-high in a shallow frying pan until hot, but not burning.

Fry patties for about 6 minutes on each side, depending on the size of your flame, if using gas stovetop.

Lay on a plate with paper towels to drain excess oil. Serve up as a sandwich, as a side dish or on top of a salad. Any way you choose will be delicious!